Hints & Tips

These are some of the best hints and tips I have learned over the years.  I hope you will find them as useful as I do.
  • No More Tears Onions- Simply put onion in fridge for 20 minutes before peeling or into freezer compartment for 10 minutes, then peel as normal.  Try it, it really does work!
  • Invest in a meat thermometer that is inserted into the thickest part of the joint when it comes out of the oven.  It indicates when the meat is cooked to rare, medium or well done.  This inexpensive piece of kit really does take the guess work out of cooking joints, Simply Brilliant!
  • Line the cooling tray with a clean tea towel before turning cakes out, for easy handling and no more criss- cross tops!
  • To prepare colourful peppers speedily, hold stalk uppermost on a chopping board, then with a sharp knife, remove all the cheeks from the pepper, discarding stalk and core in one go.  Slice or chop as required.
  • Microwave lemons and limes before juicing for extra juice. Stand on a plate and microwave on high, allowing about 30 secs per fruit.  Remove and roll on work top before cutting and juicing, as usual.
  • For super crisp crackling: unwrap joint of pork completely.  Stand on dinner plate, skin uppermost.  Chill uncovered for 2-3 days before rubbing skin with salt and cooking in a hot oven for the first 30 minutes, then continue to roast, according to your recipe.
  • Clean, dry celery stalks keep for ages if wrapped tightly and completely with tin foil and stored in the salad drawer of the fridge.
  • Line roasting trays and baking sheets with re-usable, dish washer safe, non-stick baking liners, readily available from supermarkets, for easier washing up.